Re: Oven Ribs?
Rub 'em. Wrap 'em in a double layer of foil. In the oven at 300 for 2.5 hours. Take 'em out and carefully - very carefully - open the foil. Put 'em under the broiler on high for about five minutes each side to get a touch of crispness on the outside. Sauce 'em, then back under the broiler for a couple minutes each side.
That's my folk's recipe for doing ribs during the winter in Indiana. It comes out very moist, tender, and tasty. If they plan ahead they cook them, unwrap them, and let them cool. Then they wrap them up and put them in the fridge overnight. Take them out the next day, let sit on the counter for about 45 minutes to an hour, then to the broiler.
EDIT: This is for baby backs. If you're doing spare or St. Louis, add an hour to an hour and a half to the cooking time. Oh, and if you want to, instead of using the broiler just throw them on the grill for about ten minutes each side, then sauce them.
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Last edited by Porch Dweller; 05-04-2015 at 12:19 PM.
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